Edible Identities: Food as Cultural Heritage

Discover the fascinating intersection of food and cultural heritage in Edible Identities: Food as Cultural Heritage by Michael A. Di Giovine. Published by Taylor & Francis Ltd in 2014, this insightful hardback spans 252 pages and delves into how food shapes our identities across various scales—local, regional, national, and international. This volume brings together an array of experts, including cultural anthropologists, archaeologists, and historians, who explore the intricate relationships between the cultivation, preparation, and consumption of food and their significance in crafting identity claims. Perfect for scholars and food enthusiasts alike, this book offers a rich examination of how our food habits contribute to our understanding of cultural heritage. Enhance your library with this essential read that highlights the importance of food in defining who we are.